High Protein Greek Yogurt Bagels Recipe

If you’re searching for a breakfast or snack that checks all the boxes—fluffy, satisfying, simple, and even good for you—these High Protein Greek Yogurt Bagels are a dream come true. With a clever blend of Greek yogurt and self-rising flour (no yeast or waiting required!), you’ll have freshly baked bagels that pack serious protein in every bite. Each one comes out golden, tender, and beautifully chewy, with the option to dress them up every which way. Whether you’re new to homemade bagels or a seasoned pro, this recipe will quickly become your go-to.

this Recipe

Ingredients You’ll Need

• Dough:

  • 1 cup self-rising flour
  • 1 cup plain Greek yogurt (full-fat or low-fat)
  • 1 tablespoon honey or maple syrup

  Additional:

  • 1 large egg (for egg wash)
  • sesame seeds or everything bagel seasoning (optional)

How to Make High Protein Greek Yogurt Bagels

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). While the oven warms, line a baking sheet with parchment paper—this keeps your bagels from sticking and helps them bake evenly. Gather all your ingredients so you can easily move from mixing to shaping without any interruptions.

Step 2: Mix the Dough

In a large mixing bowl, combine the self-rising flour, Greek yogurt, and your chosen sweetener (either honey or maple syrup). Use a sturdy spoon or silicone spatula to stir the mixture until it comes together as a shaggy, sticky dough. If it clings too much to your hands, don’t worry—just sprinkle in a bit more flour until it’s soft but manageable.

Step 3: Shape Your Bagels

Dust your hands and work surface lightly with flour. Divide the dough into four equal pieces. Roll each piece into a ball, then use your thumb to poke a hole through the center, gently stretching and rolling each piece into a classic bagel shape. Place each shaped bagel onto your prepared baking sheet, leaving some space between them for rising.

Step 4: Add the Egg Wash and Toppings

Crack the egg into a small bowl and whisk it until smooth. Using a pastry brush, gently coat the tops of each bagel with the egg wash. This helps them turn a gorgeous golden brown in the oven. Sprinkle sesame seeds, everything bagel seasoning, or any favorite topping over the tops to add crunch and color.

Step 5: Bake to Perfection

Slide the baking sheet into your preheated oven and bake for 20–25 minutes. The bagels are ready when they’re puffed up, deeply golden, and sound hollow when tapped. Cool them for a few minutes before slicing—this sliver of patience makes a big difference in texture, keeping the insides beautifully tender.

How to Serve High Protein Greek Yogurt Bagels

Garnishes

Fresh out of the oven, these High Protein Greek Yogurt Bagels are ready for your favorite finishes! Try a generous schmear of cream cheese, whipped honey butter, or even a swipe of mashed avocado. Top with extra seeds, fresh tomatoes, or a sprinkle of chives to make each bite special.

Side Dishes

Pair your bagels with a crisp seasonal fruit salad, a handful of toasted nuts, or a scoop of cottage cheese for a balanced breakfast. If you’re making a brunch spread, smoked salmon, pickled onions, and sliced cucumbers turn these bagels into a feast fit for a crowd.

Creative Ways to Present

Why settle for ordinary? Transform your High Protein Greek Yogurt Bagels into inventive sandwiches: stuff them with egg and spinach, turkey and veggies, or classic tomato and mozzarella. You can even toast and turn leftovers into crunchy bagel chips for dipping at your next get-together.

Make Ahead and Storage

Storing Leftovers

If you have any extra bagels, keep them in an airtight container at room temperature. They’re best enjoyed within two days—the texture stays soft and fresh, with just the right amount of chew.

Freezing

High Protein Greek Yogurt Bagels freeze beautifully! Let them cool completely, then wrap individually in plastic wrap and stash in a freezer-safe bag. They’ll stay delicious for up to two months—just thaw as needed for quick breakfasts.

Reheating

For warm, just-baked goodness, slice your bagel and toast it lightly in the oven or toaster. This brings back their dreamy texture and revives toppings like seeds or seasoning. If reheating from frozen, allow the bagel to defrost at room temperature before toasting for best results.

FAQs

Can I use all-purpose flour instead of self-rising?

You can swap in all-purpose flour, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup to get the same lift and fluffiness in your bagels.

Will low-fat Greek yogurt work in this recipe?

Absolutely—it will yield slightly lighter bagels without sacrificing the signature chew. Just avoid non-fat or flavored varieties for the best structure and flavor.

How do I know when my bagels are baked through?

Your bagels should be golden on top and sound a bit hollow when gently tapped. You can also insert a skewer: it should come out clean with no sticky dough attached.

Can I double the recipe for a crowd?

Yes, these High Protein Greek Yogurt Bagels scale up perfectly—just use a larger bowl and divide the dough evenly. Make sure to leave enough space on your baking sheets for even cooking.

Are these bagels suitable for kids or picky eaters?

Kids often love the mild, slightly tangy flavor and soft texture. Letting them help shape and top their own bagels makes this recipe a family favorite!

Final Thoughts

Whip up a batch of High Protein Greek Yogurt Bagels and you’ll see just how easy (and fun) homemade bagels can be—even on a busy morning. With simple ingredients and so many serving possibilities, they’re sure to earn a permanent spot in your kitchen routine. Give them a try, and get ready to fall for that freshly baked magic all over again!

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